Penguin Cupcakes Made with Oreos Recipe
Introduction
These adorable Penguin Cupcakes made with Oreos are a fun and festive treat that’s perfect for parties or any time you want to impress your guests. Moist, flavorful cupcakes are transformed into cute penguins with simple decorations that kids and adults will love.
Ingredients
- 1 cup sugar
- 1 3/4 cups cake flour (not self-rising)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
- 1 stick unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1/3 cup full-fat sour cream
- 1/4 cup canola or vegetable oil
- 2.5 teaspoons vanilla extract
- 2/3 cup buttermilk
- Oreo cookies (some whole, some for crushing)
- Marshmallow fluff for frosting
- Chocolate chips or small candies for eyes
- Orange candies (like Starbursts) for the beaks
Instructions
- Step 1: Preheat your oven to 325°F (163°C).
- Step 2: In a large bowl, mix together the cake flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, beat the butter until smooth. Add the eggs one at a time, mixing well after each addition.
- Step 4: Stir in the sour cream, oil, and vanilla extract. Then alternate adding the dry ingredients and buttermilk, mixing just until combined without overmixing.
- Step 5: Line muffin tins with cupcake liners and fill each about two-thirds full with batter. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
- Step 6: To decorate, carefully split the Oreos in half, keeping the cream on one side for the penguin wings. Use marshmallow fluff to attach Oreo halves as wings and chocolate chips or candies as eyes onto each cupcake. Soften an orange candy in the microwave for a few seconds, shape it into a small triangle, and attach it as the beak.
Tips & Variations
- Use room temperature ingredients to ensure a smooth batter and even baking.
- For a fun twist, add crushed Oreos to the batter for extra texture.
- If marshmallow fluff is not available, cream cheese frosting works well as an alternative for attaching decorations.
- Assign kids to decorate the cupcakes for a delightful family activity.
Storage
Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days, but allow them to come to room temperature before serving. Decorations made with marshmallow fluff and candy may soften slightly when refrigerated. Avoid freezing as the texture of the frosting and candies can change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of cake flour?
Yes, but cake flour gives these cupcakes a lighter, softer texture. If using all-purpose flour, consider replacing 2 tablespoons per cup with cornstarch to mimic cake flour.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 2/3 cup of milk. Let it sit for 5 minutes before using.
PrintPenguin Cupcakes Made with Oreos Recipe
Delightfully whimsical Penguin Cupcakes made with a moist, tender cake base flavored with vanilla and buttermilk, decorated with Oreo cookies and colorful candies to create adorable penguin faces. Perfect for themed parties or fun desserts that combine classic flavors and playful decoration.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 3/4 cups cake flour (not self-rising)
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- A pinch of salt
Wet Ingredients
- 1 stick unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 1/3 cup full-fat sour cream
- 1/4 cup canola or vegetable oil
- 2.5 teaspoons vanilla extract
- 2/3 cup buttermilk
Decoration Ingredients
- Oreo cookies (some whole, some for crushing)
- Marshmallow fluff for frosting
- Chocolate chips or small candies for eyes
- Orange candies (like Starbursts) for the beaks
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) ensuring it reaches the correct temperature before baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the cake flour, sugar, baking powder, baking soda, and salt. Whisk together to evenly distribute all ingredients.
- Beat Butter and Eggs: In a separate bowl, beat the softened unsalted butter until smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition to create a smooth mixture.
- Add Wet Ingredients and Combine: Mix in the sour cream, canola or vegetable oil, and vanilla extract with the butter and egg mixture. Then alternately add the dry ingredient mixture and buttermilk in portions, stirring gently until just combined to avoid overmixing.
- Fill Muffin Tins and Bake: Line muffin tins with cupcake liners. Fill each liner about two-thirds full with batter. Place into preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Decorations: Once cupcakes are baked and cooled, carefully split Oreo cookies, keeping the cream side intact to resemble wings. Use marshmallow fluff as ‘glue’ to attach Oreo wings and chocolate chips or small candies for eyes on each cupcake.
- Create Beaks: Microwave an orange candy for a few seconds to soften, then shape it into a small triangle to mimic a penguin’s beak. Attach the beak to the cupcake with marshmallow fluff. Let the cupcakes set before serving.
Notes
- Ensure all ingredients are at room temperature for the best batter texture and rise.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Be careful when microwaving orange candies to prevent melting them too much; just soften enough to shape.
- Allow cupcakes to cool completely before decorating to prevent melting or sliding of decorations.
- Use gentle handling when splitting Oreos to keep the cream intact for the wing effect.
Keywords: penguin cupcakes, Oreo cupcakes, kids dessert, fun cupcakes, themed cupcakes, baked cupcakes, party dessert
